Grilling tips:
Tip 1.
Soak wooden skewers in water for 30 minutes before using them so they won't burn during cooking.
Tip 2.
If you prefer metal skewers, which have a long life, use square or twisted types, which will hold the food better than round ones.
Tip 3.
If you're using a wooden skewer, as you thread the food move the pieces close together, with no space showing. If the skewer is metal, you can leave small spaces between the pieces.
Tip 4.
When using foods with different cooking times (such as shrimp and beef), don't combine them on the same skewer. Instead, make skewers of just shrimp or just beef, start cooking the beef first, and then combine them on a serving platter.
Tip 5
A roast with the bone in will cook faster than a boneless roast - the bone carries the heat to the inside of the roast quicker.
Tip 6
For a juicer hamburger add cold water to the beef before grilling (1/2 cup to 1 pound of meat).
Tip 7
Whenever barbecuing, use tongs to turn the meat. A fork should never be used. For it will punch holes in the flesh and allow the natural juices to escape and loose flavor and become chewy.
Tip 8
It's important to let a roast -- beef, pork, lamb or poultry -- sit a little while before carving. That allows the juices to retreat back into the meat. If you carve a roast too soon, much of its goodness will spill out onto the carving board.
Tip 5
A roast with the bone in will cook faster than a boneless roast - the bone carries the heat to the inside of the roast quicker.
Tip 6
For a juicer hamburger add cold water to the beef before grilling (1/2 cup to 1 pound of meat).
Tip 7
Whenever barbecuing, use tongs to turn the meat. A fork should never be used. For it will punch holes in the flesh and allow the natural juices to escape and loose flavor and become chewy.
Tip 8
It's important to let a roast -- beef, pork, lamb or poultry -- sit a little while before carving. That allows the juices to retreat back into the meat. If you carve a roast too soon, much of its goodness will spill out onto the carving board.
